Alexandra Guarnaschelli

The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.

From a good lie in the middle of a fairway bunker, I'll make the same swing as I do from an average fairway lie. I'll dig my feet in slightly and keep my lower body stable so I won't slip, but I don't change my club selection or setup. It's only when the ball is sitting down in the sand that I'll make some modifications.

The whole time I was on 'Grey's,' I'm still reconciling myself to my 11-year-old son, because he never saw me during that time. By the time he got up, he'd see a dent in his pillow, but by the time I got home, he was already asleep. So for three years, he had a daddy that he never saw because I had to work.

I write for kids because I think the most interesting (and most humorous) stories come from people's childhoods. When I was writing 'Diary of a Wimpy Kid,' I had a blast talking on the phone to my younger brother, Patrick, remembering all of the things that happened to our family when we were growing up.